Moroccan Chicken Tagine without a Tagine

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork can be a less expensive protein.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats, while sunflower seeds are budget-friendly.

apricots

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs maintain sweetness, while raisins are often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective alternative.

Marinate chicken quarters in saffron water, chopped parsley, grated garlic, ground cumin, ground coriander, ground ginger, sweet paprika, preserved lemon, honey, olive oil, salt, and black pepper.

Let the chicken marinate for at least 1 hour or overnight.

Slice a large onion and cook it in a pot with olive oil and salt until soft and golden, about 10 minutes over medium-low heat.

Add the marinated chicken with all the marinade to the pot on top of the onions.

Top with whole kalamata olives and cover the pot.

Bake covered at 325°F for 30 minutes.

Uncover and raise the temperature to 400°F, baking for an additional 30 to 45 minutes until the chicken is fully cooked and juices thicken.

Prepare chickpea pilaf by cooking sliced onion in a rice cooker with olive oil and salt until soft.

Add grated garlic and cook until fragrant.

Add rinsed chickpeas and soaked basmati rice with chicken stock or water and lemon juice, then cook in the rice cooker.

Fluff the rice when done and serve the chicken on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens